I don’t actually know how long we’ve been talking about going to Le Gavroche, but it finally happened. We love our French cuisine and holiday there every year. Being at Le Gavroche was taking us straight back to the sunny days of our holidays despite the cold and wet outside.
Le Gavroche opened its doors in 1967, and has had two Michelin stars or more for as long as I’ve been around. In a nutshell they stick very much to tried and tested method of “if it isn’t broken don’t fix it.” Sticking with classical French cuisine and technique. My raison d’etre is to make a good sauce. It’s a dying art and I’m pleased to say we were awash with amazing sauces all evening at Le Gavroche.
The interior is refined and adds to the whole experience. Every table has its own indivdual decoration. We had a giant silver frog, others have lobsters, hens etc. The best thing about the interior is that it was carpeted. This means that the sound doesn’t travel. Although you are close by to your fellow diners, conversations can not be heard. Very clever indeed.
Onto the food then. We chose to go with a la carte. A couple of wonderful canapés and an eel choux bun got our culinary juices flowing.
My starter was nothing short of sensational. I actually can’t remember a better one. The scallops were beautiful, including the biggest one I’ve ever seen. Honestly it was three times the size of one I’d get from the fish monger. Perfect caramelisation on the outside, perfectly seasoned. The artichoke purée and sauce added a dressing to the scallops and artichokes with the truffle giving another dimension and artichoke crisps adding texture. This is everything I expected and food I aspire to cook. Brilliant.
This was a very interesting dish. Almost two in one. On the bottom there were snails swimming in garlic parsley butter and topped with a langoustine gratin. The flavours combined so well and although very rich, a perfect starter to showcase snails and langoustines.
Onto the mains. The venison was cooked perfectly as you’d expect with a tremendous juniper sauce, traditional cherries and celeriac purée. The best part of the dish were the sautéed sprouts which added a beautifully earthy sweetness to the irony venison.
I had the stone bass. Again, perfectly cooked and seasoned. An interesting chickpea patty added a bit of substance, but the charred broccoli and red wine jus were beautiful accompaniments. Absolutely phenomenal.
Photo says it all perfect in every way. Tasted as good as it looks.
Now, my one gripe of the night, and not without reason. I hate to criticise anything or anyone, I will only ever do it as a critique so hopefully things can be bettered. Although I am qualified to comment on this after making over five hundred of my Apple crumble Mille feuilles in the last six months. Anyway, this just isn’t a Mille feuille in my book. Nor Michels really. It should be the other way up and have three layers of pastry. It seemed to me more like a last minute panic of a dessert hastily put together. This is not two Michelin star standard sadly.
Overall though this place is a timeless classic that is still at home in the modern era. Service is impeccable and a gastronomic experience guaranteed. Our next visit can’t come soon enough.